Vinaigrette is a classic Russian dish that has become an integral part of the national cuisine. It is a salad consisting of boiled vegetables, herbs and dressing, most often based on vegetable oil and vinegar.
This dish is characterized by a bright, rich flavor and a variety of textures, which makes it popular both on holiday tables and in everyday menus
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The origin of vinaigrette can be traced back to French cuisine, which is where the name came from. The word “vinaigrette” comes from the French “vinaigre” – vinegar.
Over time, this dish adapted to Russian traditions and local products, becoming a favorite among Russians. Vinaigrette entered into culinary use as a hearty and healthy salad.
Ingredients:
- Potatoes – 4 pcs;
- Carrots – 2 pcs;
- Beets – 2 pcs;
- Salted cucumbers – 5 pcs;
- Sauerkraut – 150 g;
- Canned chickpeas – 425 ml;
- Green onion – 15 g;
- Salt – a pinch.
Preparation of vinaigrette:
Peel potatoes, cut into small pieces, salt, pepper, grease with vegetable oil and put them in a baking bag. Cut carrots and peeled beets coarsely, salt, pepper, oil and put in a separate bag for baking.
Bake potatoes at 180 degrees for half an hour, and beets and carrots – 1 hour. Cut the vegetables into small cubes, transfer them to a common salad bowl.
Cut pickles into small cubes, add to the potatoes, beets and carrots. Shred sauerkraut, put it in the salad along with canned chickpeas.
Shred green onions, put them in the salad. Salt the vinaigrette and mix thoroughly.
It turns out an excellent salad without beans and peas. It will appeal to people who do not particularly like legumes in the vinaigrette.
